Thai Stir-fried Morning Glory (Pad Pak Boong) – Delishar

When I first went to Thailand was was surprised to see ‘Morning Glory’ being offered on the menu. First thing that came to mind was the Morning Glory flower, and I thought it was a little weird. Nonetheless, I ordered it out of curiosity only to find out that it is actually Kang Kong! Kang Kong is known as water morning glory, or water spinach.

However, the dish taste different from the usual sambal kangkong that I’m used to. As with all other Thai food, I fell in love with it instantly. I love the crunch of the vegetable, the sharpness of spices used, and that lovely after-taste of fermented soybean that lingers with the spiciness of the hot chilli! Feels like a party in my mouth. LOL!

One thing that I love about stir-fried vegetables is the ease in preparation and speediness in cooking. This dish took me 10-15 minutes tops, from prepping to serving!

Pad Pak Boong (Thai Stir-fried Morning Glory)


  • 1 pack of kangkong / water morning glory cut to 2 inch pieces
  • 1-2 chilli padi seeded and sliced on a bias (or to taste)
  • 2 cloves garlic minced
  • 1 tbsp fermented soybean paste tou cheong
  • 2 tsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • water
  • 1 tbsp oil
  • Heat pan on med high, when pan is hot, add oil.

  • Add garlic and chilli and stir-fry for 30 seconds.

  • Add kangkong and stir fry until it starts to wilt.

  • Then add fermented bean sauce, oyster sauce, fish sauce, sugar, and splash of water.

  • Stir fry until combined.

  • Remove from heat and serve immediately.

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Stir-fried Cai Xin with Fish Cake – Delishar

Wanted to make dinner, but was a tad too tired to walk to the market, plus the haze was terrible which made me want to hibernate indoors. But my food supply was low as it’s the end of the week, so what do I do? Raid the fridge and make whatever is available of course!During my fridge raiding quest, I found some treasures. A rack of frozen baby back ribs, watercress, chicken legs, a piece of fish cake, and a pack of cai xin / choy sum.


This was what I came up with, after some time in the kitchen. With watercress, it’ll definitely be soup, but I’m not wasting a beautiful rack of ribs for the soup. Additionally, 2 chicken legs isn’t enough to feed the 2 + 2 of us. So I used the chicken legs to make Watercress Chicken Soup (Recipe will be shared later). Transformed the ribs into Honey Hoisin Ribs (Recipe will be shared later too). 

At first, I was just thinking of pan-frying the cai xin with garlic because I didn’t think the fish cake has any part to play in the whole meal. But I thought, what the hell. What’s the worst thing that can happen if I mix it up a bit tonight? So I threw it in the mix, and made a starchy white sauce to bring everything together. Oh boy am I glad I did that! The girls loved it, and I adored that pan-fried golden fish cakes! Definitely a play of texture to the dish, and made a boring stir-fried Chinese greens a little more exciting.

The white sauce in this recipe is versatile, and can be used for any stir-fried greens. Broccoli + scallops/prawns, mixed vegetable, or even as a sauce over steamed fish/chicken.  


Cai Xin with Fish Cake


Serves 2-4 in a multi-course meal

  • 1 pack / bunch of cai xin / choy sum cut into 2 inch length
  • 1 piece fish cake sliced into 1/4 inch pieces
  • 5 slices ginger
  • 2 cloves garlic minced


  • 6 tbsp water
  • 1/2 tbsp sugar
  • 1 tsp wine
  • 1/4 tsp sesame oil
  • 1/2 tsp salt
  • soy or fish sauce to taste
  • dash of white pepper
  • 1/2 tbsp corn flour
  • Mix all the ingredients for sauce together.

  • Heat pan on medium high, and add oil.

  • Stir-fry ginger until fragrant, then add fish cake to brown both sides.

  • Then add garlic and stir-fry for 30 seconds.

  • Add cai xin, stir-fry until wilted.

  • Pour in sauce, and allow to thicken.

  • Remove from heat and garnish.

Cai Xin Fish Cake 2

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Stir-fried Korean Ramyun Noodles (Ramyun Goreng) – Delishar

What’s your guilty pleasure? For me, it is Shin Ramyun Instant Noodles, maggi goreng style. Actually, I like the soup version as well. This is probably the only instant noodle I eat, as I like that the spiciness of this noodle isn’t as mild as all the other instant noodle brand. And more importantly, I like the texture of the ramen noodle most. 

Inspired by Maggi Goreng (also another of my guilty pleasure), I came up with this super easy recipe. This is a great way to jazz up common instant noodles, and it’s really delicious too! The recipe is completely versatile because you can add whatever you like to the mix. Beef slices, tofu cubes, scrambled eggs, or mushrooms just to name a few. Here I used fresh chicken breast and kimchi, then topped it with a gorgeous over easy fried egg. 

Writing this post is not helping with my diet at all. I’m getting really hungry, and craving for a bowl of stir-fried korean ramyun!! I shall stop writing about the dish, and leave you with the recipe before I cave. Enjoy! 


Stir-fried Spicy Korean Noodles


  • 1 packet of instand korean ramen noodles
  • 1 packet of included seasoning
  • 1 packet of included dehydrate toppings
  • 1-2 tbsp ketchup
  • 1/3 cup kimchi and it’s juices roughly chopped
  • 1 chicken fillet sliced into thin pieces
  • 1 clove garlic
  • 2 tsp cooking oil
  • 1/4 cup noodle cooking water
  • salt and pepper to taste


  • 1 fried egg
  • 1/4 tsp sesame seeds
  • 1 tsp chopped spring onions
  • Season chicken with salt and pepper.

  • Bring a saucepan of water to boil and cook noodles together with dehydrated toppings just shy of al dente. (slightly undercooked)

  • In your frying pan, heat oil on medium high heat.

  • Add chicken and saute until no longer pink.

  • Then add garlic, and kimchi. Stir-fry for 30 seconds.

  • Drain noodles, reserving 1/4 cup of the cooking liquid.

  • Add noodles to frying pan, season with seasoning pack and ketchup.

  • Pour in some reserved cooking liquid if too dry.

  • Toss and mix well, and remove from heat.

  • Top with egg, sesame seeds, and spring onions.

  • Serve immediately.

Korean Ramen Goreng 1

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Pad Woon Sen (Thai Stir-Fried Glass Noodle) – Delishar

Ahh yes, Thai food to nurse my Thailand Withdrawal Syndrome. It’s not the same as actually being in Thailand, but this will satisfy for now. Since I just got back from a short trip from Bangkok, I stocked up my pantry with sauces from the local supermarket. So this is meal will taste as authentic as it gets! 

I went on one of the best shopping trips with the BFF about a week ago, to my favourite shopping destination, Bangkok. It was awesome because we had the same goal in mind, plus she was great company! She has been my BFF for close to 20 years now (man, do I feel old!). We pretty much have a language of our own and know each other’s idiosyncrasies. In other words, we are pretty similar in many ways but appreciates each other’s differences too. Or what you’d say ‘same same but no same’. Now, I can’t wait for our next trip to Thailand for more great food and even better shopping!


For now, I’m just going to enjoy my homemade Thai food. This dish got polished off as quickly as it took me to make it. With meals like this being so simple & speedy to make, not to mention cheap! Sometimes I wonder why I’m paying $12 for the same food at a restaurant when I can feed my whole family for less than that! The girls and husband loved this dish, even my new helper told me that after having worked at our place and learning how easy it is to make different cuisine. She doesn’t like eating out on her off days any more. She also doesn’t enjoy the unhealthy, greasy, or overly salty taste of outside food now that she’s eating what I cook for the family. 


Pad Woon Sen

  • 120 g dry glass noodles
  • 200 g chicken breast cubed, marinated in 2 tsp fish sauce, dash of white pepper, and 1 tsp corn flour
  • 12 large prawns shelled
  • 2 Tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp Maggi seasoning sauce
  • 1 tbsp dark soy sauce optional
  • 3 cloves garlic chopped
  • 1 shallot diced
  • 2 eggs
  • 2 cups cabbage bite-sized
  • 1 carrots cut into matchsticks
  • 2-3 tsp sugar or to taste
  • Ground white pepper to taste
  • 1 to matoes wedges, seeds removed
  • 2 tbsp cooking oil + 1 tsp cooking oil
  • Chopped spring onions to garnish
  • Soak glass noodles in room temperature water for 10 minutes until soft and pliable.

  • Drain, then cut the noodles with scissors to shorten them.

  • Mix together oyster sauce, fish sauce, Maggi sauce, and dark soy sauce in a small bowl.

  • Heat 2 tbsp oil in a wok or a large saute pan, when hot, add garlic and shallots.

  • Cook until fragrant.

  • Add chicken, and cook just until the pieces are well separated.

  • Add prawns and cook until prawns are just about done.

  • Push everything in the pan to one side, add 1 tsp oil in the empty space, and add eggs.

  • Lightly scramble and let the eggs set about half way, then mix with the chicken.

  • When eggs are done, add cabbage, carrots, and 1 tablespoon of the sauce mixture.

  • Toss quickly just to mix.

  • Add noodles, followed by the sauce, sugar, and white pepper.

  • Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

  • Add tomatoes, toss just to heat through for 10-15 seconds.

  • Remove from heat and plate.

  • Serve garnished with spring onions.

Adapted from hot thai kitchen

4 Pad woon sen


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Stir-fried Vegetarian Soba – Delishar

Hiya! Yes, I’m still well and kicking. To be honest, things have been going great with Cookit. So much so that I have work, up to my neck and a plate full of to-dos. The girls are growing up and one thing that we all get/dreaded growing up is homework. So I have to be actively coaching the girls. We have also weaned them off TV (3 weeks no TV to date!), and that means I have to keep them engaged and entertained while finding pockets of time to slip into my office to work. 

Don’t get me wrong, I am absolutely not complaining. All these are very good problems. It means that things are progressing positively. The only side effect is that I have been neglecting my blog quite a bit. Sorry! I do wish there is another me, or there are more hours in a day.

Anyhoo, I’ve been trying to keep dinner prep simple and quick so that I have a little more time to clear my plate of to-dos. This stir-fried soba/buckwheat noodles took me very little time to prepare and cook. But it’s packed with the goodness of buckwheat and fresh vegetables. Buckwheat is extremely heart-healthy, protective against heart disease, and rich in phytonutrients. It is a good source of protein, fiber, iron, carbohydrates, thiamine, and manganese which helps produce collagen. 

The husband came home looking forward to dinner. But the look on his face tells me that he wasn’t impressed to see noodles with no meat in it. He drew is plate closer to him, pick up his chopstick, and proceeded to take his first bite. His eyes lit up, impressed with how the noodles tasted. Within minutes, he was back in the kitchen, helping himself to another serving. When dinner ended, I was given some appreciative kisses to thank me for a wonderful meal. 

Vegetarian Stir-fried Soba


Serves 2-3

  • 2 servings of dried Soba noodles get 100% buckwheat soba for gluten-free option
  • 100 g shimeji mushrooms ends removed and separated
  • 1/2 red pepper thinly sliced
  • 1 cup broccoli florets
  • 1/4 yellow onion thinly sliced
  • 1 clove garlic minced
  • 1/4 cup teriyaki sauce or to taste I used a coconut aminos teriyaki sauce
  • 2 tsp olive oil
  • 1 tsp sesame oil
  • Salt and pepper to taste
  • Bring a pot of water to boil and cook soba noodles until al-dente.

  • Drain and set aside.

  • Heat pan on medium high heat with oils.

  • Add onion to stir-fry until soft.

  • Then add in mushrooms to cook until slightly brown.

  • Next, add in red pepper and garlic to cook for 30 seconds.

  • Then add in broccoli and a splash of water to cook for 45 seconds.

  • Toss in the cooked soba noodles and teriyaki sauce.

  • Season with salt and black pepper.

  • Serve and enjoy!

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